Since I am hip-deep in rhubarb right now in Michigan, I thought I would do a mini-roundup of great rhubarb recipes from the blog archives! And I know I’m posting this during fresh rhubarb season, but I’ve also made these all successfully with frozen rhubarb as well!
Rhubarb Meringue Pie
This recipe is from Tom’s family and is by far his favorite rhubarb dessert. It features an oatmeal cookie pie crust. Yum.
Raspberry Rhubarb Salad
This is a fast, easy gelatin dessert that is fabulous with whipped cream!
Lemon Rhubarb Cake
This has two variations on one recipe. You can either use a cake mix or make a cake topping from scratch. But either way it makes a sweet-tart dessert that has a crunchy marshmallow crust.
Rhubarb Custard Dessert
Even though I just posted this last week, I wanted to update everyone on some variations I’ve made of this dessert. The first was an apple version, in which I substituted three cups of peeled, chopped apple for the rhubarb. I also added 1/4 teaspoon of nutmeg and 1 teaspoon of cinnamon to the crumble topping. I also reduced the amount of sugar in the base and topping because I was using a sweet variety of apple. I thought this was a good variation, but a bit more dry than the rhubarb version.
I also made a Bluebarb version, in which I substituted a cup of blueberries for a cup of the rhubarb in the recipe and that version was fantastic! Blueberry and rhubarb is one of my favorite fruit combinations, which I actually discovered in a vintage Farm Journal Cookbook. (The bluebarb jam recipe I discovered is coming up soon in the posting schedule!) My mother made a strawberry rhubarb version of this, subbing in one cup of sliced strawberries and she said that was good as well. So this is a pretty versatile dessert!
What about you guys? What are your favorite rhubarb recipes?
Crumble! Though rhubarb and ginger jam is nice – not seen very often nowadays.
I’ve never had rhubarb. But, these desserts look good, maybe I’ll have to try it!
Ruth, what is the name of that groovy china pattern on Rhubarb Custard Dessert?
My mother often made strawberry-rhubarb sauce; we’d eat it like applesauce, but I guess you could use it over cake or ice cream. Just take one bag of frozen rhubarb and one tub of frozen sweetened, sliced strawberries. Simmer until tender; squash down with a potato masher if desired. Chill. I’ve also made plain rhubarb sauce out of frozen rhubarb, granulated Splenda and a little nutmeg. The recipe is at Taste of Home.
BTW, have you ever checked out the Rhubarb Compendium website? http://www.rhubarbinfo.com/ There’s more about rhubarb there than you’d ever want to know. 😉
Your recipes look great. It’s nice to find other rhubarb lovers out there–my husband can’t stand the stuff!
I also collected vintage cookbooks, mostly WWII/wartime cookbooks that focus on rationing. I should know better by now than to keep buying them, but – they’re so tempting!! 🙂
I just tried an *interesting* 1930s recipe for Banana Rhubarb Pudding. I posted about it on my blog:
I wouldn’t say it’s my favorite, but that Raspberry Rhubarb Gelatin looks awesome! I’m going to have to give that a try!
Gregg, I like that plate too! Also the one with the Raspberry Rhubarb Salad!